Darkest Chocolate Crepe Cake

Darkest Chocolate Crepe Cake

Darkest Chocolate Crepe Cake

Ingredients
  • ⅔ cup heavy cream
  • 6 large egg whites
  • 1⅔ cups sugar
  • 1 ¾ cup (3 ½ sticks) unsalted butter, cut into pieces, softened
  • 1 teaspoon pure vanilla extract
  • ⅓ cup hazelnut cream (available at Liberty Heights Fresh)
  • Pinch of salt
Directions:
  1. Put cream into a bowl of an electric mixture fitted with a whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate.
  2. Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, 5 minutes.
  3. Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff, (but not dry) peaks form, about five minutes. Make sure the bottom of the bowl has completely cooled before add the butter.
  4. Fit mixer with paddle attachment. With mixer on medium-low speed, add butter several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added. Add vanilla, hazelnut cream and salt; mix until mixture comes together, 3-5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.
  5. Spread about 2 tablespoons of the filling inbetween each layer of the crepes.